muffins are perfect for little hands and picky eaters, combining wholesome ingredients with a touch of sweetness. They’re easy to make and great for breakfast or a healthy snack anytime.
Prep Time15 min
Cook Time18 min
Total Time33 min
Difficulty
Medium
Tips To Improve This Recipe
Use room temperature ingredients for better mixing and texture.
Do not overmix the batter; a few lumps are okay to keep muffins tender.
Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Ingredients
0/15
Why This Meal Is A Winner
These muffins are soft, tasty, and just the right size for little hands. They use simple ingredients that kids enjoy, making them a perfect snack or breakfast option. Plus, they can be customized with fruits or chocolate chips to suit different tastes.
Directions
Lightly heat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with a bit of coconut oil. While the oven warms up, soak the raisins in some warm water for about 10 minutes to plump them up, then drain and chop them roughly. In a mixing bowl, cream together the coconut oil, butter, and brown sugar until smooth. Beat in the eggs, mashed bananas, applesauce, and grated carrot until everything is well combined. Fold in the flours, flax seed, chopped raisins, baking soda, salt, and vanilla extract gently using a spatula, being careful not to overmix. Spoon the batter into the muffin cups and pop them in the oven. They’ll take about 18 minutes to bake—check by inserting a toothpick in the center; if it comes out clean, they’re done. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
296
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Simple Serving Suggestions
Serve these muffins warm with a little butter or jam. They also pair well with a glass of milk or a side of fresh fruit to make a balanced snack or breakfast. Perfect for lunchboxes or after-school treats.
Storage Guide
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them wrapped individually and thaw at room temperature when ready to eat. Reheat briefly in the microwave for a fresh-baked feel.
Frequently Asked Questions
Can I use regular oil instead of coconut oil?
Yes, you can substitute coconut oil with vegetable or canola oil in the same amount.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean, the muffins are done.
Can I leave out the raisins if my kids don’t like them?
Yes, you can omit the raisins or replace them with other dried fruits or chocolate chips.
Is it okay to use all-purpose flour instead of bread and whole-wheat flour?
Yes, you can use 1 cup of all-purpose flour as a substitute for the bread and whole-wheat flours combined.
Can I prepare the batter the night before?
It’s best to bake the muffins right after mixing for optimal texture, but you can refrigerate the batter overnight and bake the next day.
What’s the purpose of soaking the raisins?
Soaking plumps the raisins, making them softer and juicier in the muffins.
Can I freeze these muffins?
Yes, they freeze well. Wrap them individually and thaw at room temperature before eating.
Can I replace the applesauce with something else?
You can use mashed pumpkin or yogurt as a substitute for applesauce in the same quantity.
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Breakfast
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